This delicious and nutritious dish is one of Roxy Jacenko’s Clean + Lean Salads for , available at all 10 of their stores in Sydney.
Ingredients (serves 4)
- 300g Haloumi
- 300g Barley
- 1.5 Cucumbers (Sliced)
- ¾ Punnet of Heirloom Tomatoes (Cut in Half)
- ¼ Bunch of Parsley (Finely Chopped)
- ¼ Bunch of Basil
- 60g of Chickpeas
- 60g of Artichokes
- ¼ Red Onion (Finely Diced)
- 1 Pomegranate (De-Seeded)
- ¼ Radicchio
- 100mL Extra Virgin Olive Oil
- 100mL Lemon Juice
- 25g Honey
- Salt & Pepper to Taste
Slice haloumi and add to dry frying pan. Cook the first side for a minute or two until it releases some liquid and is lightly coloured, then flip. Let cool.
Combine barley and water in a pot and bring to a boil. Reduce heat, cover and simmer until tender. (45–60 minutes).
Mix barley, artichoke, chickpeas, tomatoes and half of the basil, parsley and red onion in separate bowl.
Layer bottom of bowl with radicchio followed by barley mix, then add chickpeas, cucumber, tomatoes. Add dressing and toss.
Chop haloumi and layer on top of salad.
Garnish with pomegranate and remaining parsley and basil.